French Pork Pate
|Butter/Null||2 Ounce (50 Gram)|
|Shallot/Null||1 , finely chopped (Null)|
|Garlic/Null||2 Clove (10 gm), crushed (Null)|
|Flour/Null||1 Ounce (25 Gram)|
|Beef stock/Null||5 Fluid Ounce (150 Milliliter)|
|Chopped sage/Null||2 Teaspoon (10 Milliliter)|
|Grated nutmeg/Null||1 Pinch (Null)|
|Pig liver/Null||1 Pound, finely chopped (1/2 Kilogram)|
|Lean pork/Null||8 Ounce, finely chopped (225 Grams)|
|Pork belly/Null||8 Ounce, finely chopped (225 Grams)|
|Bay leaf/Null||1 (Null)|
|Bacon slices/Null||1 Pound (1/2 Kilogram)|
|Salt/Null||To Taste (Null)|
|Pepper/Null||To Taste (Null)|
Melt the butter in a large saucepan.
Add the shallot and garlic and toss lightly for a few minutes.
Stir in the flour to form a smooth paste.
Gradually add the stock, stirring constantly, and bring to the boil.
Add the sage, seasoning and nutmeg.
Add the meat, and, if you wish each type of meat to be distinct, stir very little.
Put the bay leaf on the bottom of the terrine or ovenproof dish, then line the bottom and sides with two-thirds of the bacon.
Spoon in the meat mixture and place the remaining bacon on top.
Cover with aluminium foil and put on a lid.
Put the dish in a roasting pan half filled with boiling water and put the pan into the oven preheated to warm (170°C/325°F or Gas Mark 3).
Cook for 1 1/2 hours or until firm.
Remove the dish from the water, place a small weight over the foil and cool.